Strawberry Cake

This weekend we had a family get-together and I was looking for something different to make for a desert when I came across this recipe for strawberry cake. I usually make chocolate desserts for my family as anything chocolate always seems to be their favorite, but I wanted something different this time. This strawberry cake was a good choice and got thumbs up from everyone!  Of course, they did mention that they would be ready for chocolate again next time!!

This recipe does start with a white cake mix but I was very pleased that the finished product did not taste in the least like a “cake mix” and was super moist and had a really strong good strawberry flavor without being overly sweet. I used frozen sweetened strawberries but I’m sure it would be delicious with fresh strawberries. I used a pudding mix and whipped topping for the frosting rather than a powdered sugar frosting and topped that with whole strawberries to decorate. I am including directions for my topping. This recipe will, for sure, go on my “make again” list.


  • 1 box white cake mix
  • 1 box strawberry gelatin (small box)
  • 1 cup oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup mashed sweetened strawberries (not drained)
  • remainder of 24 ounce container of strawberries, pureed, undrained


Beat together cake mix, gelatin, oil, milk and eggs. Beat for 2 minutes. Stir in mashed strawberries. Pour into a greased and floured 9 x 11 inch pan (or 2 small layer pans if preferred but do not fill to top or it may overflow).

Bake at 350 degrees for 35 to 40 minutes until toothpick inserted in center comes out clean. Immediately upon removing from oven poke holes in top of cake with a skewer, straw or toothpick. If a toothpick is used rock it around to make the holes slightly larger. Only poke the holes about 2/3 of the way into the cake so that all of the strawberry juice does not go to the bottom of the pan. Slowly pour pureed strawberries, with juice, over hot cake so that it drains down into the holes.

When completely cool top with your favorite frosting with additional strawberries added or use topping as below:


  • 1 box instant vanilla pudding
  • 1 1/4 cup milk
  • 1 (8 ounce) container of whipped topping, thawed


Pour pudding into milk in medium bowl and whisk for 2 minutes. Place in refrigerator for about 5 minutes. Gently fold whipped topping into thickened pudding until well combined. Frost cake and decorate with additional strawberries if desired.



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